Reference : Validation de la qualité de la viande hachée de porc par une approche métagénomique ciblée
Scientific congresses and symposiums : Unpublished conference
Life sciences : Microbiology
Life sciences : Food science
http://hdl.handle.net/2268/135610
Validation de la qualité de la viande hachée de porc par une approche métagénomique ciblée
French
[en] Pork minced meat shelf-life validation through the total bacterial flora characterization by targeted metagenomic approach
Taminiau, Bernard mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
Nezer, Carine mailto [Quality-Partner S.A. > recherche & développement > > >]
Adolphe, Ysabelle mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >]
Delhalle, Laurent mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
Clinquart, Antoine mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >]
Daube, Georges mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires >]
13-Nov-2012
Yes
No
International
14èmes Journées des Sciences du Muscle et Technologies des Viandes
13-14/11/2012
INRA
Institut de l'élevage
IFIP
ESIX Normandie
Caen
France
[en] Microbiology ; Food microbiology ; Metagenomics ; meat
[en] Food products represent great biotopes for bacteria. The optimization of foodstuffs conservation pass by a better understanding of those biotopes and their spoilage. The current techniques of new generation sequencing give a new dimension to the microbial ecology, through the metagenomic analysis of individuals' large number, within a mixed microbial population. Our aim is to demonstrate that this methodology can be successfully applied to the validation of the quality of foodstuffs during storage. This study was carried out on pork minced meat with shelf-life tests in various conditions of preservation (temperature and packaging). The analysis was performed in parallel with standardized microbiological methods and with massive sequencing of two hypervariables regions of the rDNA 16S. The results show an excellent correlation between the two approaches and underline the tremendous utility of metagenomic analysis for in-depth characterization of the potential altering bacteria in fresh meat.
http://hdl.handle.net/2268/135610

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